For Lobster:
In an 8 to 10-quart stock pot over high heat, bring salted water to a
rolling boil. Blanch the lobsters for 3 minutes. Immediately remove and
chill in a large bowl filled with ice and water. In a couple of minutes,
when the lobsters have cooled enough to handle easily, place them on their
backs on a cutting board. With a large sharp kitchen knife or cleaver, cut
each lobster lengthwise into two separate halves, completely through the
shell. Remove the intestinal tract from the tails, and rinse halves under
cold water to remove the tomalley. Crack each claw and remove the meat.
Cut the claw meat into bite-size portions and place it in the split body
cavity.

For Lemon-Chervil Butter
In a small saucepan, melt butter slowly over low heat being careful not to
let the butter brown. Add lemon juice, chervil and Old Bay Seasoning. Stir
to blend thoroughly and brush mixture liberally onto the exposed meat of
both lobster halves.

With the broiler set on "high," cook lobster halves until the
meat is opaque and nicely broiled, approximately 5 minutes. Serve
immediately with fresh lemon wedges and remaining lemon-chervil butter for
dipping.